Tuesday, July 9, 2013

Hot Prshut

There is no shortage of pork in the WC, and one of the readily available products is a cured, thinly sliced ham called prshut, which bears a remarkable resemblance to its Italian cousin, the more vowel-laden prosciutto.  I've been using it quite a bit to season pasta and risotto dishes, and have been quite pleased with the results.

Similar to prshut, but a little more bacon like, is pancetta, which is also widely avilable, although it doesn't seem to have a Serbian name (though Wikipedia claims it is also indigenous to Croatia and Slovenia), so it may come from the other side of the Adriatic.

The former occupiers of my apartment had left a tin of anchovies, and I made a delicious sauce for ravioli the other night by crisping up the pancetta in a frying pan, sauteeing some chopped garlic in olive oil for a minute or two, adding the anchovies, and then returning the crumbled pancetta to the sauce after the anchovies had melted away. It was very nice.

Too much pork for just one fork, won't you pass that apple pie?

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